Rosemary Garlic Knots
These homemade Rosemary Garlic Knots are so soft & fluffy, they are brushed with two layers of rosemary garlic butter, finished with Parmesan, and they are absolutely heavenly! Made with a simple homemade yeast dough, each knot is rolled, twisted, and baked until lightly golden. Can’t wait to add these to my holiday table!
Ingredients
For the Dough
- ¾ cup warm water (110 F)
- 2¼ teaspoon active dry yeast (1 packet)
- 1 tablespoon granulated sugar
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- 2½ cups all-purpose flour, plus more as needed
For the Garlic Rosemary Butter
- ½ cup unsalted butter, melted
- 4 cloves garlic, finely minced
- 2 tablespoons finely chopped fresh rosemary
- 2 tablespoons finely chopped fresh parsley
- ½ teaspoon kosher salt
- ¼ cup freshly grated Parmesan cheese, for finishing
- Flaky sea salt, for finishing
Instructions
- Activate the yeast: In a large bowl, stir together the warm water, yeast, and sugar. Let stand for 5–10 minutes until foamy.
- Make the dough: Add olive oil, salt, and flour. Mix until a shaggy dough forms. Knead by hand for 8–10 minutes or with a stand mixer fitted with a dough hook for 5–6 minutes, until smooth and elastic. Add flour a tablespoon at a time if the dough is overly sticky.
- First rise: Transfer the dough to a lightly greased bowl. Cover and let rise in a warm place for about 1½ hours, or until doubled in size.
- Shape the knots: Punch down the dough and divide into 12 equal pieces. Roll each piece into a long skinny rope about 8 inches long. Tie each rope into a loose knot, tucking the ends underneath.
- Second rise: Arrange knots on a parchment-lined large baking sheet, spacing them about 2 inches apart. You may use two baking sheets and divide the knots between the two sheets if you need more room. Cover loosely and let rise for another 20–25 minutes. Preheat oven to 400 F.
- Make the topping: While the knots are in the process of the second rise, combine the melted butter, garlic, rosemary, parsley, and salt in a small bowl.
- Bake: Brush the knots with some of the butter topping. Set aside the rest until after the knots have baked. Place the knots into the oven and bake for 13–16 minutes, until puffed and lightly golden brown.
- Immediately after removing the knots from the oven, brush the tops with more of the butter topping (you should have a little left over for dipping). Sprinkle with Parmesan and flaky sea salt (if desired).
- Serve warm with extra garlic butter for dipping or marinara sauce.